Brie With Roasted Garlic
|Olive oil/Cooking oil||1⁄4 Cup (4 tbs)|
|Greek olives/Ripe olives||1⁄2 Cup (8 tbs), pitted and quartered|
|Snipped parsley||4 Teaspoon|
|Apple wedges/Warmed sourdough / french bread slices||3|
1 Divide heads of garlic into cloves (should have 20 to 24 cloves); do not peel. Place garlic in a heavy 1-quart saucepan with the oil. Cook over medium heat for 5 minutes, stirring constantly. Cover and reduce heat to medium-low; continue cooking for 10 minutes or until garlic is soft. Remove garlic from oil; drain on paper towels. Reserve oil. When cool enough to handle, peel garlic.
2 To assemble Brie, carefully slice the thin rind off one of the flat sides of the wheel(s). Place Brie on an ovenproof serving platter, cut side up. With a small, sharp knife, slice garlic cloves lengthwise, being careful not to cut completely through end of clove. Gently press garlic cloves into fans. Arrange garlic fans and olive wedges atop Brie wheel(s). Drizzle top(s) with about 4 teaspoons of the reserved olive oil.
3 Bake, uncovered, in a 400° oven for 8 to 10 minutes or until Brie is warm and slightly softened. Sprinkle with parsley.